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White bean pita burgers with yogurt-tahini sauce

5
Points®
Total Time
32 min
Prep
12 min
Cook
8 min
Serves
4
Difficulty
Easy
The patties for these delicious veggie burgers are made with mashed cannellini beans, panko, shredded carrots, an egg to help bind it all together, salt, cumin, coriander, and cayenne pepper for a touch of heat. The shredded carrot lends a little bit of sweetness and color to the burgers. They're fantastic topped with fresh summer tomato slices, but in the winter, you can use sliced plum tomatoes instead. We also love using large Bibb lettuce leaves, but feel free to use romaine or iceberg instead. The simple sauce consists of Greek yogurt, tahini, lemon juice, garlic, olive oil, and more cumin. When all those components come together, this truly memorable veggie burger will definitely be enjoyed by everyone.

Ingredients

Canned cannellini beans

15 oz, (white kidney), rinsed and drained

Whole wheat panko breadcrumbs

¾ cup(s)

Carrots

1 medium, finely shredded

Fresh parsley

3 Tbsp, chopped flat-leaf

Egg

1 large egg(s)

Table salt

½ tsp

Ground cumin

½ tsp

Ground coriander

¼ tsp

Cayenne pepper

⅛ tsp

Olive oil

3 tsp

Plain fat free Greek yogurt

6 Tbsp, (1/4 cup plus 2 tablespoons)

Water

¼ cup(s)

Tahini

1½ Tbsp

Fresh lemon juice

1½ Tbsp

Garlic

1 clove(s), minced

Table salt

⅛ tsp

Whole wheat pita

4 small, 6-inch, halved

Bibb lettuce

8 leaf/leaves, medium, or romaine,

Tomato

8 slice(s), heirloom variety

Lemon

½ item(s), medium, cut into 4 wedges

Instructions

  1. Place beans in large bowl. Using potato masher or fork, coarsely mash beans. Add panko, carrot, parsley, egg, 1/2 teaspoon of salt, 1/4 teaspoon of cumin, coriander, and cayenne and stir to combine. Shape mixture into 8 small patties.
  2. Heat 2 teaspoons of oil in large nonstick skillet over medium heat. Add patties and cook, turning once, until lightly browned, about 8 minutes.
  3. Meanwhile, to make sauce, whisk together yogurt, water, tahini, lemon juice, garlic, remaining 1 teaspoon oil, remaining 1/8 teaspoon salt, and remaining 1/4 teaspoon cumin in small bowl.
  4. Line pita breads with lettuce leaves; fill with burgers and tomato slices. Drizzle with sauce. Serve with lemon wedges.
  5. Per serving: 2 filled pita halves and 1/4 cup sauce.

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